Mushrooms in Asian cuisine: where can you buy them fresh?

You probably know shiitake or oyster mushrooms by name, but which variety do you actually need, where can you buy them fresh, and how do you keep them fresh for as long as possible? In this article, we take a look at the most popular Asian mushrooms, along with the Chinese traditions connected to them, because in Chinese culture mushrooms are much more than just an ingredient. They symbolize luck and a long life, and have played a role in festive meals and family traditions for thousands of years.

Where can I buy fresh mushrooms?

You’ll find fresh Asian mushrooms best in the produce section of an Asian supermarket or toko. There you’ll often find shiitake, enoki, oyster mushrooms, and shimeji. They can also be found at specialized greengrocers in cities with a large Chinese community. In the center of Amsterdam, there’s a good place to look.

Mushrooms in Chinese culture

Within Chinese culture, mushrooms have played a special role for centuries and are often associated with luck, health, and a long life. In particular, the well-known lingzhi mushroom, a glossy woody fungus also called the “mushroom of immortality,” appears often in Chinese folklore, art, and traditional symbolism. At Dun Yong you’ll find popular dried Asian mushrooms such as shiitake, wood ear, and white jelly fungus. Shiitake is known for its rich umami flavor, wood ear for its crunchy texture, and white jelly fungus for its soft texture in soups and desserts. These ingredients are widely used in authentic Asian dishes.

In addition, mushrooms are indispensable in traditional Chinese medicine and in Buddhist temple cuisine, where they have served for centuries as an important meat substitute. That influence can be seen in dishes such as luohan zhai (Buddha’s Delight), a vegetarian dish traditionally eaten on the first day of Chinese New Year for a pure start to the year.

Popular Asian mushrooms at a glance

Shiitake (xianggu)

In Chinese: xianggu, “fragrant mushroom.” Firm and full of umami, which makes it the base of many Cantonese soups and stews. Dried, the flavor becomes even more intense. Tip: never throw away the soaking water — it’s a flavor bomb for sauce or soup.

Oyster mushrooms

Soft, mild, and good at absorbing flavors. A familiar presence in Chinese-Indonesian cuisine, which became so iconic in the Netherlands. Pulling them apart works better than slicing them.

Eringi (king oyster mushroom)

Much firmer than the common oyster mushroom. In slices, the bite resembles scallop. It is widely used as a meat substitute in vegetarian and Buddhist temple cuisine.

Enoki (jinzhen gu)

In Chinese: jinzhengu, “golden needle mushroom.” Thin, long stems with small caps. Indispensable in hotpot: a social eating tradition where Chinese families sit around the pot for hours. Add it at the very end, otherwise enoki becomes slimy. It’s also nice in a tabletop grill meal if you wrap some in a thin slice of meat.

Mu er (wood ear mushrooms)

The name literally means “mouse ears.” Dark, jelly-like, and typically crunchy. In Chinese medicine, it has been valued for centuries for its supposed effect on circulation. Buy it dried; soak it briefly in warm water and it’s ready for dim sum, hot-and-sour soup, a cold salad, or stir-frying with some vegetables.

White fungus / snow fungus

White fungus, also known as snow fungus, is a soft, nearly translucent fungus that is widely used in Chinese cuisine. It is especially common in sweet soups and Asian desserts because of its light texture and neutral flavor.

Truffles

Rare in classic Chinese home cooking, but they appear more and more often in modern Chinese fusion restaurants, including in the Netherlands, in dumplings and luxury noodle dishes.

Champignons

Champignons don’t really belong in Asian cuisine, yet you often see them in dishes at Asian restaurants because they are relatively inexpensive and easy to combine with a variety of ingredients and sauces.

Fresh or dried?

Use fresh when texture is the main focus: hotpot, quick stir-fries, steamed dim sum. Dried mushrooms deliver much more concentrated umami and are perfect for long-simmered soups and sauces, typical Chinese cooking work. In a traditional Chinese pantry, dried shiitake and mu er are almost always ready and waiting.

The Dutch-Chinese kitchen

The history of mushrooms in the Netherlands runs parallel to that of the Chinese community itself. The first Chinese migrants came in the early twentieth century as sailors from Guangdong and Zhejiang. After the Second World War, the first generation of Chinese restaurants opened their doors, the founder of Dun Yong, and with the arrival of Indo-Chinese people after Indonesian independence, the typical Dutch-Chinese cuisine emerged. Mushrooms became a fixed feature in foe yong hai and babi pangang.

Amsterdam’s Zeedijk grew into Chinatown, with specialty shops importing ingredients for the community itself. Today, a new development is visible: second- and third-generation Chinese Dutch people are rediscovering their roots, while non-Chinese Dutch people are becoming more interested in authentic regional Chinese cuisines. As a result, demand is also growing for mushrooms that were once used only in Chinese households.

How do you recognize fresh mushrooms?

Fresh mushrooms feel dry, have an even color, and smell fresh and lightly earthy. A slimy surface, dark spots, or a musty smell are clear signs to leave them alone. With enoki and shimeji, pay extra attention to the base of the cluster — that’s where they go bad first.

How do you store fresh mushrooms?

Not in plastic, because then they’ll sweat. A paper bag or a tray covered with a damp tea towel works better. Store them in the vegetable drawer, and wash them only just before use. Shelf life: shiitake and eringi 5–7 days, oyster mushrooms, shimeji, and maitake 3–5 days, enoki about 4–5 days.

What is the most expensive mushroom in the world?

The white truffle from Italy is known as the most expensive edible mushroom, scarce, limited by season, and hard to find. In Asia, the Japanese matsutake is a comparable delicacy that can cost hundreds of euros per kilo. And in Chinese culture, lingzhi is considered the most valuable of all: not because of its price per kilo, but because of what it symbolizes — health and long life in one mushroom.

Frequently asked questions

Which mushroom belongs to Chinese New Year?

Especially dried shiitake and mu er, in luohan zhai (Buddha’s Delight).

Can I freeze fresh mushrooms?

Briefly cook or steam them first. Freezing them raw changes the texture.

Should I throw away shiitake stems?

No. Chinese cooks have used them for centuries to make broth.

How long should you soak dried mushrooms?

Shiitake for 20–30 minutes in warm water, mu er for about 15 minutes. Save the soaking water.

Discover which mushroom suits your dish

For fresh mushrooms, go to the toko or an Asian supermarket. For dried mushrooms and other ingredients, a Chinese specialty shop like Dun Yong is the right place. And behind every mushroom lies a story, from imperial traditions to the Chinese families who have kept their cuisine alive in the Netherlands for generations. Want to discover more? Then also take a look at Dun Yong’s recipes.